This red pepper tartlet is inspired by a dish we enjoyed while cruising the Rhine—one of those unexpected bites so evocative it lingers long after the scenery has changed. As an individual appetizer, it’s elegant without being fussy, the kind of small course that quietly steals the show.
The filling is a silky, custard-like blend of roasted red bell pepper and tomato, seasoned with garlic, anchovy, and smoked paprika, with parmesan lending a subtle nutty edge. It’s layered over a pastry base spread with basil and chive pesto, then finished with sun-dried tomatoes for a concentrated burst of caramel sweetness. One savory bite was enough to transport us from the banks of the Rhine straight to the sun-drenched Mediterranean. Think summer preserved in pastry with roasted vegetables, herbs and cheese working in harmony. Rich without being heavy, bold without shouting, and especially satisfying as a first course alongside a crisp white wine.
Let’s Make a Red Pepper Tartlet
Pre-heat the oven to 350. Place the tomatoes in boiling water water for 45-50 seconds. Strain them out and remove the skins. Cut, trim and remove the seeds. De-seed the red bell peppers and slice into 6 strips. Place the peppers and tomatoes in a large bowl and season with olive oil, salt and black pepper. Spread the tomatoes and peppers on a baking sheet and roast in the top part of the oven for 50-55 minutes – set aside to cool.
Transfer the roasted peppers and tomatoes to a food processor, along with the anchovies and oil, tomato paste, garlic, paprika and thyme. Process until everything is reduced to a thick, smooth mixture. Whisk the eggs, then add to the blended mix and pulse briefly to combine.
Place a silicone mat on a baking sheet and lightly spray with a non-stick cooking spray or smear with butter.
Raise the oven temp to 375 and lay the pie crust over the baking sheet. Place the 3.5” ring molds on the pie crust and press down to create the bottoms for the tartlets. Discard the excess pie crust.
Divide the pesto equally, spoon and spread it in the bottom of each mold over the pastry crust. Follow by spooning 3/4 cup of the bell pepper filling on top. Spread and smooth with a spoon, then gently tap the baking sheet on the counter to make a flat and smooth surface about 1” thick. Bake in the oven on the center rack for about 35 minutes, or until it is firm and set in the center.
Let them rest for 10 minutes before removing the food molds to serve warm or chill in the fridge.
Serve warm or chilled. Garnish with the chopped sun-dried tomatoes and a green garnish of dill, rosemary or chives.
Red Pepper Tartlet
Roasted red bell pepper and tomato custard baked on pastry with a sun-dried tomato garnish
- Prep Time: 20
- Cook Time: 100
- Total Time: 2 hours
- Yield: 4 servings 1x
Ingredients
- 4 red bell peppers – deseeded and sliced
- 1/2 tsp smoked paprika
- 6 ripe red Roma tomatoes
- 2 TBL olive oil
- 2 large garlic cloves – chopped
- 2 anchovy fillets and all the oil in a 50 gram tin
- 1 TBL tomato paste
- 1 tsp fresh thyme leaves – minced
- 2 large eggs
- 1/4 cup parmesan – finely grated
- 1/2 tsp sea salt – more to taste
- 1/4 tsp freshly ground black pepper
- 1 pie crust
- 1/2 cup sun-dried tomatoes – drained and chopped in a food processor – garnish
- Pesto Paste– chopped finely in a food processor
- 1/4 cup pine nuts – toasted golden brown
- 1/4 cup fresh parmesan – shredded
- 1 large garlic clove – peeled and minced
- 1/2 tsp kosher salt
- 5–6 oz basil leaves – destemmed
- 2 oz fresh chives – chopped
- 1 pinch finely ground black pepper
- Olive oil (as little as possible to wet the mixture and make a paste)
Instructions
- Pre-heat the oven to 350. Bring a pot of water to a rolling boil. Place the tomatoes in the water for 45-50 seconds. Strain them out with a large slotted spoon and remove the tomato skins. Cut them in half, trim off the stem end and remove the centers and seeds
- Cut off the tops of the bell peppers. Slice them in half, remove the seeds and membranes and slice each half into 3 strips. Place the peppers and tomatoes in a large bowl. Season and toss with 1 tablespoon of olive oil, 1/2 tsp salt and 1/4 teaspoon of black pepper
- Lightly spray a baking sheet with cooking spray. Spread the tomatoes and peppers on a baking sheet and roast in the top part of the oven for 50-55 minutes – set aside to cool
- Place a silicone mat on a baking sheet and lightly spray with a non-stick cooking spray or smear with butter
- Transfer the roasted peppers and tomatoes to a food processor, along with the 2 anchovy fillets and oil, tomato paste, garlic, paprika and thyme. Process until everything is reduced to a smooth mixture
- Whisk the eggs and yolks together, then add to the blended mix and pulse briefly to combine
- Raise the oven temp to 375 and lay the pie crust over the baking sheet. Place the 3.5” ring molds on the pie crust and press down to create the bottoms for the tartlets. Discard the excess pie crust
- Spoon, spread and flatten 1/4th of the pesto in the bottom of each mold over the pastry crust. Follow by spooning 3/4 cup of the bell pepper filling on top. Spread and flatten with a spoon, then gently tap the baking sheet on the counter to make a flat and smooth surface about 1” thick. Place the baking sheet into the oven on the center rack for 35-40 minutes, or until it is firm and set in the center
- Remove from the oven and let them rest for 10 minutes before removing the food molds to serve, or place in the fridge to chill
- Serve warm or chilled. Garnish with the chopped sun-dried tomatoes and a green garnish of dill, rosemary or chives